This Easter, indulge in a little designer accessorizing—of the edible kind.
Louis Vuitton has unveiled a stylish, highly coveted—and entirely delicious—limited-edition creation: the Louis Vuitton Chocolate Egg Bag. Equal parts fashion statement and confectionery delight, the whimsical piece transforms one of the house’s distinctive handbag designs into a luxurious Easter treat.
The brand’s Chocolate Egg Bag Mk2 is available online and in-store at the Maxime Frédéric at Louis Vuitton chocolate boutiques in Paris and New York. The Paris location sits at 2 bis Rue du Pont Neuf, while the New York outpost can be found at 6 East 57th Street, on the fourth floor. The café and chocolate concept is operated by Société d’Exploitation Hôtelière Cheval Blanc Paris, further reinforcing the project’s luxury pedigree.
The chocolate creation draws inspiration from the original Egg Bag designed by Nicolas Ghesquière, Louis Vuitton’s artistic director of women’s collections, for the house’s Spring/Summer 2019 runway show. The distinctive oval silhouette quickly became one of the brand’s most recognizable accessories. Today, a pre-loved leather version of the bag can still command between €2,000 and €3,000 on the resale market. The chocolate interpretation, by contrast, is priced at a comparatively modest €250.
Crafted with the precision of haute pâtisserie, the edible bag is formed from two dark chocolate shells filled with roasted nuts, candied fruit, and a rich hazelnut praline. White chocolate handles and a delicate zipper detail appear in a soft shade of yellow, cleverly echoing the design of the original handbag. Inside, a milk chocolate bar layered with hazelnut praline and lemon caramel adds an additional indulgent surprise.
The playful collection also includes a box of six miniature chocolate Egg Bags, along with charming Louis Vuitton–branded Easter chicks—small, designer confections that are as delightful to admire as they are to eat.
Behind the creation is Maxime Frédéric, the celebrated pastry chef who oversees Louis Vuitton’s chocolate and café concept. Born in Normandy and raised on his grandparents’ farm in Turville-sur-Sienne, Frédéric still runs the family property, where he breeds heritage chickens and sources inspiration from the rhythms of rural life.
His career has taken him through some of Paris’s most prestigious kitchens. In 2010, he joined Le Meurice, working under pastry chef Camille Lesecq and alongside Cédric Grolet before moving to the Four Seasons Hotel George V for the opening of David Bizet’s L’Orangerie restaurant. In 2019, Frédéric joined the team of celebrated chef Arnaud Donckele at Cheval Blanc Paris, where he now serves as pastry chef.
His talent has earned international recognition. Frédéric was named Best Pastry Chef by the Gault & Millau Guide in 2022, and in 2025, he was honored both as “Most Creative Pastry Chef in the World” by La Liste and “Best Pastry Chef in the World” by The World’s Best Pastry Chef awards.
Alongside his work with Louis Vuitton, Frédéric continues to expand his own culinary ventures in Paris. In 2024, he opened Pleincœur, a bakery, pastry, and chocolate atelier in the Batignolles district, followed in 2025 by Atelier Noisette & Chocolat on Rue Mstislav-Rostropovitch.
For those seeking the most fashionable Easter indulgence of the season, Louis Vuitton’s Chocolate Egg Bag proves that luxury design—and a good dose of chocolate—can make for a surprisingly perfect pairing.
